WO1998034494A1 - Compositions de graisse alimentaire - Google Patents

Compositions de graisse alimentaire Download PDF

Info

Publication number
WO1998034494A1
WO1998034494A1 PCT/NZ1998/000015 NZ9800015W WO9834494A1 WO 1998034494 A1 WO1998034494 A1 WO 1998034494A1 NZ 9800015 W NZ9800015 W NZ 9800015W WO 9834494 A1 WO9834494 A1 WO 9834494A1
Authority
WO
WIPO (PCT)
Prior art keywords
process according
composition
fat
triglyceride
milk fat
Prior art date
Application number
PCT/NZ1998/000015
Other languages
English (en)
Inventor
Richard Beyer
Patrick Joseph Silcock
Original Assignee
University Of Otago
Kiwitech Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by University Of Otago, Kiwitech Limited filed Critical University Of Otago
Priority to AU60074/98A priority Critical patent/AU6007498A/en
Publication of WO1998034494A1 publication Critical patent/WO1998034494A1/fr

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C1/00—Preparation of fatty acids from fats, fatty oils, or waxes; Refining the fatty acids
    • C11C1/02—Preparation of fatty acids from fats, fatty oils, or waxes; Refining the fatty acids from fats or fatty oils
    • C11C1/04—Preparation of fatty acids from fats, fatty oils, or waxes; Refining the fatty acids from fats or fatty oils by hydrolysis
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/013—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins

Definitions

  • This invention relates to edible fat compositions.
  • the present invention may be said to consist in an edible fat composition comprising triglycerides, diglycerides and monoglycerides, wherein said composition has been prepared by partial hydrolysis of a triglyceride- containing composition and wherein said composition contains no or substantially no free fatty acids.
  • the invention provides an edible fat composition comprising triglycerides, diglycerides and monoglycerides, wherein said composition has been prepared by partial hydrolysis of a triglyceride-containing composition without significant release of butyric acid.
  • the triglyceride-containing composition can be an animal fat such as tallow. It can also be a milk fat such as Anhydrous Milk Fat (AMF). The triglyceride-containing composition can also be a vegetable oil such as palm oil.
  • AMF Anhydrous Milk Fat
  • the partially hydrolysed triglyceride-containing composition has a Solid Fat Index of about 7.1% by weight at 30°C.
  • the partially hydrolysed triglyceride-containing composition includes from 34-37% by weight solids at 10°C.
  • the invention provides a process of preparing an edible fat composition, which comprises the step of partially hydrolysing a triglyceride- containing composition under conditions such that a proportion of the triglycerides are converted to diglycerides and monoglycerides but under which the release of significant amounts of free fatty acid is avoided.
  • the process comprises reacting the triglyceride-containing composition with a base at a sufficient temperature and for a sufficient time to allow partial hydrolysis of the triglycerides to occur, followed by neutralization of the partially hydrolysed triglyceride composition with a suitable acid.
  • the base is a strong base such as sodium hydroxide, lithium hydroxide or potassium hydroxide.
  • reaction takes place at a temperature of between 55 and 90°C, more conveniently at a temperature of 80°C to 85°C.
  • reaction is continued for a period of from 2 to 12 hours, more conveniently for a period of from 4 to 10 hours, and most conveniently for a period of from 5 to 7 hours.
  • the acid for neutralization is lactic acid.
  • the process comprises the following steps:
  • the milk fat is heated to a temperature of about 80°C during step (a).
  • the base is added in an amount of about 0.4% by weight of the anhydrous milk fat.
  • the base is sodium hydroxide.
  • the temperature of the reaction mixture is maintained at about 80°C to about 85°C in step (c).
  • the temperature is maintained at about 82°C and the reaction time is about 6 hours in step (c).
  • the temperature is maintained at about 82°C and the reaction is continued until the partially hydrolysed AMF has a Solid Fat Index of about 7.1% by weight at 30°C.
  • step (c) the temperature is maintained at about 82°C until the partially hydrolysed AMF contains from 34-37% by weight solids at 10°C.
  • step (d) is effected through separation of the base from the remaining components of the reaction mixture.
  • step (d) comprises the step of cooling the partially hydrolysed AMF to about 50°C. It is however preferred that step (d) comprises neutralizing the partially hydrolysed AMF with a suitable acid such as lactic acid, preferably with a concentration of at least about 88% w/v.
  • a suitable acid such as lactic acid
  • the process includes the additional step of:
  • Step (e) can involve washing the partially hydrolysed AMF in distilled water, vacuum distillation or ion exchange.
  • the invention further provides an edible fat composition comprising triglycerides,
  • the invention also provides a food product which contains an edible fat composition as described above, particularly a butter.
  • This invention may also be said broadly to consist in the parts, elements and features referred to or indicated in the specification of the application, individually or collectively, and any or all combinations of any two or more of said parts, elements or features, and where specific integers are mentioned herein which have known equivalents in the art to which this invention relates, such known equivalents are deemed to be incorporated herein as if individually set forth.
  • the edible fat compositions of the present invention comprise triglycerides, diglycerides and monoglycerides. These compositions may conveniently be prepared by partially hydrolysing a triglyceride-containing composition, under conditions which avoid a significant quantity of free fatty acids (and in particular butyric acid) being released, and therefore avoid an unpleasant odour in the final product.
  • the initial triglyceride-containing composition from which the edible fat compositions are prepared can be animal fat such as tallow. It can also be vegetable oil such as palm oil. It is however preferred that the triglyceride- containing composition is milk fat, especially anhydrous milk fat (AMF).
  • AMF anhydrous milk fat
  • the partial hydrolysis of the initial triglyceride-containing composition is desirably continued until the Solid Fat Index of the resulting partially hydrolysed triglyceride- containing composition is about 7. 1% by weight at 30°C (measured in accordance with IUPAC standard, 1979), or until the composition contains from 34-37% solids at 10°C (measured by low resolution NMR).
  • the presently preferred process for preparing the edible fat compositions of the present invention is a base-catalyzed hydrolysis of a triglyceride-containing composition, followed by neutralization of the reaction product using acid.
  • the triglyceride-containing composition preferably AMF
  • the triglyceride-containing composition is heated to between about 78°C to about 84°C (preferably about 80°C) to liquefy it.
  • Excess base conveniently sodium hydroxide, lithium hydroxide or potassium hydroxide is added, preferably in an amount of 0.2 to 2% by weight (more preferably about 0.4% by weight) of the AMF.
  • the resulting reaction mixture is preferably stirred continuously and maintained at a temperature of between about 55°C and 90°C (more preferably between 80°C and about 85°C, most preferably 82°C) for a sufficient time to allow partial hydrolysis to take place without releasing significant amounts of free fatty acids.
  • reaction time of from 2 to 12 hours will achieve a desirable degree of hydrolysis. It is however preferred that the reaction time be between 4 and 10 hours, more preferably from 5 to 7 hours and most preferably about 6 hours.
  • the reaction is stopped. It is preferred that the hydrolysis is terminated when, or prior to, volatile fatty acids being detected by sensory means, when the Solid Fat Index at 30°C is 7.1% by weight (measured in accordance with IUPAC standard, 1979) or when the composition contains from 34-37% solids at 10°C (native AMF contains 46-55% solids at 10°C).
  • the reaction can be stopped by removal of the base (for example by filtering), by lowering the temperature of the reaction mixture or, as is preferred, by neutralizing the reaction mixture by addition of a suitable acid.
  • the partially hydrolysed fat is neutralized using a suitable acid, preferably lactic acid and more preferably lactic acid at a concentration of not less than about 88% w/v.
  • a suitable acid preferably lactic acid and more preferably lactic acid at a concentration of not less than about 88% w/v.
  • the amount of acid required to neutralize the partially hydrolysed fat may be calculated using a simple titration. Conveniently, the titration may be carried out as follows: Mix vigorously 18g partially hydrolysed AMF, 90ml hot water and 1ml phenolphthalein solution, and titrate the mixture with a 0.88% w/v lactic acid solution to a colorless end point.
  • the process of the invention will usually produce a hydrolysis product which contains no or substantially no free fatty acid, there may be instances where some free fatty acids are present in the mixture. In such instances, it is desirable for these to be removed.
  • This additional although optional step of the process can involve washing in distilled water or vacuum distillation. It is however presently preferred that any free fatty acids be removed by an ion exchange process.
  • the magnetic-bead ion-exchange separation process of EP 0522856 is particularly preferred.
  • the edible fat compositions of the present invention are prepared by partial hydrolysis of a triglyceride-containing composition (as described above), compositions which have been prepared by blending the triglyceride, diglyceride and monoglyceride components in appropriate proportions are not excluded.
  • the edible fat compositions of the present invention have applications in the food industry. If desired, although not essential, they may incorporate additional components to the fat, such as salt (as a preservative) and antioxidants. Alternatively, the edible fat composition may be used as a spread.
  • a spreadable fat composition may be obtained by combining partially hydrolysed anhydrous milk fat with water and, optionally, salt, to yield a composition having approximately the same water content as butter. Such a composition has been found to possess the advantage of easy spreadability at refrigeration temperatures. Additionally, weight for weight, it has a lower energy content than butter, which is advantageous for those wishing to restrict their calorific intake. The preparation of such a spreadable fat composition is illustrated by the non-limiting examples provided below.
  • Partially hydrolysed AMF (lOOOg) prepared by the preferred process described above was heated to 60°C + 2°C.
  • Cold water (14°C) was added (190g) and mixed under low shear for 30 minutes until the temperature of the mixture was 24°C + 1 C. Mixing at a high shear rate was continued but the temperature was decreased to 13°C to 15°C (preferably 13°C).
  • the mixture was rested overnight for 16 hours at 5°C. The following morning the mixture was brought to room temperature (about 20°C to 25°C) and cooled to 12°C to 15°C (preferably 13°C) with mixing, and packed into containers.
  • a spreadable fat composition containing salt is desired, the procedure set out above may be followed, with the modification that salt is added to the water before mixing, conveniently in an amount of about 9.3% by weight. This will yield a final concentration of about 1.6% salt in the spreadable fat composition.
  • the mixture was pumped to a scraped surface heat exchanger (churn);
  • the conditons for the SSHE were: Inlet temperature 63°C Inlet pressure 2 bar
  • the butter was filled into tubs and rested at 5°C.
  • Composition Sample 1 Sample 2 25% -water 50% t ⁇ ater Partially hydrolysed AMF 25.00 kg 10.00 kg Cream 15.00 kg 30.00 kg Salt 0.85 kg 0.65 kg
  • Sample 1 was produced exactly as per the method of Example 2. The only difference for Sample 2 was the pin worker speed - this was increased from 600 RPM to 750 RPM.
  • the treated product had a lower content of palmitic (C 16:0) and stearic (C 18:0) acids, and a higher content of oleic (C 18: 1) acid.
  • the edible fat compositions according to the present invention will find widespread acceptance in the food industry.
  • the spreadable fat composition for example, has a reduced solids content at refrigerator temperatures when compared to native non-hydrolysed triglycerides, which makes the composition readily spreadable directly from the refrigerator.
  • the composition is believed to have a reduced calorific content.
  • edible fat compositions include use in the preparation of ice creams, and in reduced calorie dairy products such as reduced fat cheeses.
  • compositions will also find application in the baking and confection industries.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Edible Oils And Fats (AREA)

Abstract

L'invention concerne des compositions de graisse alimentaire dans lesquelles les triglycérides ont été partiellement hydrolysés, généralement par un traitement à l'aide d'une base appropriée, de sorte que des diglycérides et des monoglycérides et non des acides gras libres soient produits. Lesdites compositions sont utiles dans des produits alimentaires tels que les beurres.
PCT/NZ1998/000015 1997-02-07 1998-02-09 Compositions de graisse alimentaire WO1998034494A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU60074/98A AU6007498A (en) 1997-02-07 1998-02-09 Edible fat compositions

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NZ31419897 1997-02-07
NZ314198 1997-02-07

Publications (1)

Publication Number Publication Date
WO1998034494A1 true WO1998034494A1 (fr) 1998-08-13

Family

ID=19926136

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/NZ1998/000015 WO1998034494A1 (fr) 1997-02-07 1998-02-09 Compositions de graisse alimentaire

Country Status (2)

Country Link
AU (1) AU6007498A (fr)
WO (1) WO1998034494A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001015542A1 (fr) * 1999-08-30 2001-03-08 Kao Corporation L'invention porte sur une composition de graisse et/ou d'huile emulsifiee du type eau dans huile
US6265007B1 (en) * 1999-10-15 2001-07-24 Hawley & Hoops, Inc. Anhydrous milk fat/vegetable fat food ingredient
EP1139771A1 (fr) * 1999-01-04 2001-10-10 Ehrlich, Menachem Aliments a tartiner

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3862197A (en) * 1973-05-09 1975-01-21 Schuyler Dev Corp Cocoa butter composition and method of making the same
WO1991006661A1 (fr) * 1989-11-03 1991-05-16 Opta Food Ingredients, Inc. Production in situ de monoglycerides et de diglycerides catalysee par lipase
JPH06272782A (ja) * 1993-03-16 1994-09-27 Taiheiyo Kogyo Kk 電動膨張弁
AU2537495A (en) * 1994-06-16 1996-01-05 Firmenich S.A. Flavouring composition and process
AU6710696A (en) * 1995-08-08 1997-03-05 Kiwitech Limited High energy nutritive composition

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3862197A (en) * 1973-05-09 1975-01-21 Schuyler Dev Corp Cocoa butter composition and method of making the same
WO1991006661A1 (fr) * 1989-11-03 1991-05-16 Opta Food Ingredients, Inc. Production in situ de monoglycerides et de diglycerides catalysee par lipase
JPH06272782A (ja) * 1993-03-16 1994-09-27 Taiheiyo Kogyo Kk 電動膨張弁
AU2537495A (en) * 1994-06-16 1996-01-05 Firmenich S.A. Flavouring composition and process
AU6710696A (en) * 1995-08-08 1997-03-05 Kiwitech Limited High energy nutritive composition

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
FATS AND OILS, CLYDE E. STANFFER, EAGAN PRESS ST. PAUL, MINNESOTA, USA, 1996, pages 5 and 44. *
J. SCI. FD. AGRIC., 1978, 29, OKIY D.A. et al., "The Physical Properties of Modified Palm Oil", pages 1061-1068. *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1139771A1 (fr) * 1999-01-04 2001-10-10 Ehrlich, Menachem Aliments a tartiner
EP1139771A4 (fr) * 1999-01-04 2004-09-29 Eger Olive Oil Products Indust Aliments a tartiner
WO2001015542A1 (fr) * 1999-08-30 2001-03-08 Kao Corporation L'invention porte sur une composition de graisse et/ou d'huile emulsifiee du type eau dans huile
US6773741B1 (en) 1999-08-30 2004-08-10 Kao Corporation Water-in-oil type emulsified fat and/or oil composition
US6265007B1 (en) * 1999-10-15 2001-07-24 Hawley & Hoops, Inc. Anhydrous milk fat/vegetable fat food ingredient

Also Published As

Publication number Publication date
AU6007498A (en) 1998-08-26

Similar Documents

Publication Publication Date Title
EP0425958B1 (fr) Composition de graisse ou d'huile doublement émulsifiée du type huile dans l'eau dans l'huile
JP5479700B2 (ja) 可塑性油脂組成物
US4307125A (en) Low fat butter-like spread
CA2700660C (fr) Procede permettant de reduire la teneur en acide gras sature de la matiere grasse du lait, produits obtenus et leurs applications
JP2995855B2 (ja) 油中水型乳化物および保水性改善剤
WO2004064535A1 (fr) Procede de fabrication de sels de calcium d'acides gras provenant d'huiles a contenu de glyceride eleve
JP3583212B2 (ja) 油脂組成物
JPH0626658B2 (ja) 界面活性組成物、その製造方法及び食用脂肪含有組成物
KR20220152236A (ko) 반죽용 유중수형 유화 조성물
WO1998034494A1 (fr) Compositions de graisse alimentaire
JPS58198242A (ja) 油中水型乳化油脂組成物の製造法
US6093434A (en) Enhanced cholesterol extraction from egg yolk
CN108606086B (zh) 一种油脂组合物及其制备方法
JPH0339654B2 (fr)
Hastarini et al. Characteristic of margarine with ingredient mixed of catfish (Pangasius sp.) oil and vegetable oil
RU2640364C2 (ru) Способ производства спреда противоатеросклеротической направленности
Nurhasanah et al. Physical Characteristics of Structured Lipid Synthesized by Lipase Catalyzed Interesterification of Coconut and Palm Oils.
JP3103766B2 (ja) ポリ不飽和脂肪酸に富んだトリグリセリド
EP0074136A1 (fr) Mélange gras convenant pour la fabrication de beurre artificiel à tartiner
JPH0342865B2 (fr)
CZ389597A3 (cs) Tukový výrobek
MXPA02003862A (es) Un metodo de formar una mezcla de mantequilla/margarina.
AU2014280949B2 (en) Method for reducing the saturated fatty acid content of milk fat, products obtained and applications thereof
CA1140389A (fr) Beurre a faible teneur en graisses
JPH01247045A (ja) ブロイラー用飼料

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AL AM AT AU AZ BA BB BG BR BY CA CH CN CU CZ DE DK EE ES FI GB GE GH GM GW HU ID IL IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MD MG MK MN MW MX NO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT UA UG US UZ VN YU ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): GH GM KE LS MW SD SZ UG ZW AM AZ BY KG KZ MD RU TJ TM AT BE CH DE DK ES FI FR GB GR IE IT LU MC NL PT SE BF BJ CF CG CI CM GA GN ML MR NE SN TD TG

DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
121 Ep: the epo has been informed by wipo that ep was designated in this application
REG Reference to national code

Ref country code: DE

Ref legal event code: 8642

NENP Non-entry into the national phase

Ref country code: JP

Ref document number: 1998534193

Format of ref document f/p: F

122 Ep: pct application non-entry in european phase